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Praline semifinished → in candy No. 148 → Constructor ganache

Constructor ganache: Praline semifinished

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 548.7 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	281.33	280.91
Roasted kernels	97.5	260.27	253.76
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	13.39	11.25
Vanilla essence	—	0.39	—
Total			545.92
Output in finished product	98.3	548.70	539.37

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	1.7	20 maximum
total sugar, %	280.1	25-30 minimum
cocoa butter, %	0.0	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.0	10-16 maximum
dairy fat, %	10.9	15 maximum
total fat, %	145	25-40
milk solids not fat (MSNF), %	0.2
proteins, %	67
alcohol, %	0.0

List of recipes

Praline semifinished (in candy No. 148) included in recipes:

	№148 "Intermission"	Housing
	№148 "Intermission"	No. 148

Recipe on Praline semifinished contained in handbooks:

1986 Recipes for sweets and toffee. Volume 1

Constructor ganache: Praline semifinished

Praline semifinished (in candy No. 148) included in recipes:

Recipe on Praline semifinished contained in handbooks:

calculations, forms, documents: